Wednesday, April 22, 2009

Chee Cheong Fun (猪肠粉)

Sis-in-law gave me some chee cheong fun sauce months ago, she said its mum-in-law's creation, didn't get to try it till last weekend. Was up quite early, thinking it will not take a lot of time to do a few rolls of chee cheong fun for breakfast. I had done this recipe once, so this round the routine went on quite smoothly. The sauce is very nice, it goes very well with the smooth texture CCF, even without toasted sesame seeds added, still the snack was a delightful breakfast.

Recipe from Agnes Chang's book. The sauce in the recipe is not the one shown in the picture.

Bought the tray as show from Daiso, I use it to steam CCF, although its not very big, as long it fits my wok and the steam batter were easy to handle, I'm happy;)


Batter: (Mixed and Strained)
160g rice flour
2 tbsp tapioca flour
1 tbsp tang mein (wheat starch)
900ml water
1 tsp salt
1 tbsp oil

Gravy sauce:
1 cup water
4-5 tbsp hoisin sauce
1 tsp sugar
1 tsp oyster sauce
sesame oil

1. Prepare steamer, prepare 2 pieces of white cloth place them in a big bowl of water, place 1 piece of wet white cloth onto a rectangular tray with holes. Dilute 2 tbsp batter with 5 tbsp water, pour it into white cloth and let it steam for 3 min, this is to fill up the holes in the cloth, remove it and put it back into the water, do the same for the 2nd cloth.

2. Put 1 cloth into the tray, pour 1 scoop(I use the soup scoop) of batter to form a thin layer on the cloth. Steam with high heat for 3-5 min until cooked.

3. Brush a little oil on a clean table top (I use a large serving tray), remove cloth and invert the cooked batter on the table (or tray), carefully remove the cooked batter using a scraper and roll up as chee cheong fun. Place on serving plate and pour some gravy on top.

4. Put all the ingredient for the gravy sauce in a pot and bring to boil.


Friday, April 17, 2009

Chicken Chop

I haven't tried doing chicken in this manner before even its quite easy to do, didn't add any sauce to it as I know that the kids will not like to have it on such deep fried dishes.


4 pieces of boneless chicken thigh

dash of pepper

1 tbsp cooking wine

1 tbsp sesame oil

1 tsp salt

1 tbsp ginger juice -- pound some ginger and squeeze out the juice

1 egg - beaten

plain flour

japanese bread crumbs


1) Rinse chicken thigh, marinade the meat with pepper, salt, wine, sesame oil and ginger juice for a few hours in fridge.

2) Remove meat from fridge half hour before frying. Dry the meat with kitchen towel. Heat wok with oil, coat meat with flour, shake off excess flour, then coat meat with beaten egg, then press meat into bread crumbs. Place meat in hot oil and deep fry at medium heat till golden brown.

Sunday, April 12, 2009

Moon Shape Fish Cracker

Instead of the usual fried wanton, I change the shape. Reference recipe from yum yum issue 59.

200g fish paste (available at supermarket)- original recipe uses prawn
100g minced pork or chicken - marinade with some soy sauce, pepper, cooking wine, sesame oil & cornstarch
1/2 tbsp chopped corinder leaves

Dumpling skin (available in supermarket & wet market)
1 cup oil for deep frying

1. Combined fish paste, mince meat and corinder leaves and mix well.
2. Scoop 1 tablespoon filling and place onto a dumpling skin. Cover with another piece of dumpling skin and flatten it. Repeat the same method unitl all fillings or dumpling slin are finished.
3. Heat up oil for deep frying, deep fry fish cracker until golden brown. Dish and drain. Serve with chilli sauce. Serve warm.

Note: Do not let the cracker rest too long before serving as it will run out of crispiness.

Thursday, April 9, 2009

Sour Vegetable Duck Soup

Was craving for this soup, so flip thru some recipe books and found one recipe but I didn't follow all the way, the soup still taste nice...

Half duck
300g sour vegetable (酸菜)
2 carrots
2 tomatoes
20g ginger
1 tsp peppercorn
2500ml water
1) Rinse duck, remove skin and excess fats, chop into big pieces. (I requested the poutry seller to do it for me)
2) Soak sour vegetable in water for an hour. Cut into pieces.

3) Remove skin of carrot, cut into chunks.

4) Crack open the peppercorn slightly with a stone miller. Bruise ginger with stone miller.

5) Scald duck in hot water for 3 minutes, remove and set aside.

6) Put all ingredients except tomatoes in pot, add 2500ml water and let it bring to boil over high fire, boil for 20min then turn to low fire and let boil for another 45min or till duck meat become soft.

7) Cut tomatoes into half or quarter. Add into soup 15min before turn off the fire.

Wednesday, April 8, 2009

Japanese Cheesecake

I have only tried such cheesecake twice and it was couple of years back, did this cake with the intention to finish the balance cream cheese, recipe from leisure cat , I did the recipe for 8" cake tin.

200g cream cheese
128g milk
43g butter
26g cake flour
14g corn flour
4 egg yolk
1/4 tsp lemon juice
4 egg white
86g fine/castor sugar
1/4 tsp cream of tartar
1) Line bottom of 8" spring form cake tin with baking paper. Cut cream cheese into small pieces, place in a bowl and soak with milk for 30 minutes. Melt butter over double boil.
2) Place the cheese mixture over a pot of hot water and stir till there are no small particles of cheese, add in melted butter, stir till well combined, shut off fire and set aside to cool slightly.
3) Sieve in cake flour and corn flour, add in egg yolk, stir, lastly add in lemon juice and stir till combined. The batter should be very smooth, sieve the batter if there are some small particles.
4) Use mixer to beat egg white till foam, add in cream or tartar and beat till combined, add in sugar over 3 interval and beat egg white till soft peak.
5) Mix 1/3 portion of egg white onto cheese batter, then pour the cheese batter back to the remaining egg white, mix lightly till well combined.
6) Pour into 8" spring form cake tin or removeable base tin.
7) Preheat oven to 170deg C. Steam bake the cake for 15-20min till the top of the cake is of light brown color, then turn oven down to 150deg C, and bake for 40min. At the last 10-15min, check the color of the cake, if its brown enough, cover the top with aluminum foil to avoid the top becoming too brown or too dark color.
8) Turn off the oven and open the oven door a little, let the cake cool down in the oven for about 1 hour. Remove the cake from cake tin carefully. Chill the cake for about 2 hours, then serve.

Chiffon Cheesecake

Have not make chiffon cake cake for a while, once in a while have to do chiffon cake as a form of practise. Have did this cake before, but somehow this round the texture doesn't taste or look like chiffon cake but more like sponge was very well recieved by all. Recipe from Alex Goh's cheesecake book.

60g milk
40g cream cheese
25g butter

65g flour – sifted

4 egg yolks

4 egg whites
100g sugar
pinch of salt
1/8 tsp cream of tartar

1) Cook (A) over double boiler until well blended and it thickens.

2) Remove it form double boiler. Add (B) and mix until smooth.

3) Add (C) and mix until well combined.

4) Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from step (3). Fold in by hand until well incorporated.

5) Pour it into 9” chiffon pan. Do not grease the pan. Bake at 175°C for 35-40min. Remove it from the oven. Invert the pan and let it cool upside down.